I folks, Thanks for your answers. I have a gluten _ and a lactose allergy, plus sugar sensitivity, along with allergy to molds (including yeast) So, baking has become a challenge since I found out about the latest allergy-gluten.
Anyway, I am familiar with Bob's Red Mill flours and have been using Glutina products with some success. It seems for a regular diet, meat and vegetables is the best. But, once in awhile, I'd like a bread. Some products that have worked for me are the gluten free pancakes, rice crackers, and the gluten free brownies.
I subscribe to the magazine Living Without, which is giving me some good tips. I appreciate all your good suggestions and I plan to keep plugging along, learning as I go. Thanks again.